ISO - Simple zucchini ideas

[KellyK]

I've got some zucchini and rather than just steam it, I'd like to add a little something. I've got the basics and don't want to go to the store. We're having the pecan crusted chicken so I imagine just about anything will compliment that. Thanks for your help.

[jphilg]

I roast zuchinni a lot....I cut it into 1.5 inch-2 inch chunks, toss with olive oil, salt, and pepper, somtimes a little chopped onion, and toss into the oven at whatever temp the rest of dinner is cooking at. If there is nothing in the oven, 450 for about 15 or 20 minutes. At 350, it takes about 45 minutes to get soft and caramelized.

It is WONDERFUL!

Jen

[swquilts]

Grill it? How about shredding it, mixing in some egg, breadcrumbs, other veggies and spices and making zucc pancakes? I found tons of recipes at www.allrecipes.com. Have fun!

[KValley]

Kelly,

I posted this recipe earlier this week on the "What's Cooking for Halloween Week" thread- it's wonderful.

Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta
Vegetarian Cooking for Everyone

A relaxed, slow cooking brings out the zucchini's full squash flavor, which quick cooking elipses. Serve these golden coins as a side dish, over hot rice or with pasta

2 to 3 tablespoons olive oil or butter
1 1/2 pounds zucchini, thinly sliced
1 garlic clove, thinly sliced
Salt and freshly milled pepper
1/4 cup chopped mixed herbs-dill, basil, parsley, cilantro
1/2 cup crumbled feta

Heat the oil in a wide skillet, then add the zucchini and garlic. Sprinkle lightly with salt and cook over low heat for 20 to 30 minutes, stirring every so often. The finished squash should have a light golden glaze over the sruface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs and cheese and serve.

Julie's Comments: This has to be the best way I have ever eaten zucchini- I think the slow cooking is the secret! That and the fresh herbs (I used dill, basil, flat-leaf parsley- I don't care much for cilantro). Dill is my new favorite herb- it's gorgeous here. I will be making this again and again- particularly in summer when zucchini proliferates. Can't WAIT to have this over whole wheat pasta... Definitely on the conservative side of 4 servings- the zucchini really cooks down. I think we got 3 servings out of this- one each last night and I finished the rest at lunch

[Little Bit]

I've made quiche with zucchini, basil and a few tomatoes. Delicious! :)

[Natasha3]

In my forays through Deborah Madison's books, I made zucchini from Vegetarian Cooking for Everyone last night. It was incredible -- one of the best ways I've ever eaten zucchini (maybe my favourite of all). I didn't think I was a huge zucchini fan, or a huge feta fan, but together, slow-cooked with lots of garlic, they were phenomenal. I was going to post the recipe but see that Julie already did, two posts above this one (thanks, Julie, for saving me the trouble!! :)). Just wanted to mention this for anyone trying to use up lots of zucchini.

I doubled the garlic, used parsley, oregano, chives and basil, and used feta with tomatoes. I also reduced the oil to about 1 tbsp and it was plenty (though my zucchini were fairly small). Addictive!!!

Natasha

[TamiKnight]

Julie's recipe sounds great--I'll try it. I really like to grill zucchini (slice, coat with olive oil, sprinkle with Italian seasoning), then chop and mix with feta cheese while the zucchini is still hot. It's great that way.

Also, you can slice zucchini, top with salsa and cheddar, then bake until cheese melts, or top with marinara sauce and mozarella or provolone, baking until cheese melts. Both make great side dishes.

[tbb113]

A while ago someone posted GUILTLESS ZUCCHINI. I've made it several times...and its good :) Its a variation on the salsa and cheese mentioned above (but all done on the stovetop).

Tyra

[JulieM]

My favorite way to prepare zucchini is to microwave it until just cooked. Let cool enough to handle, then slice it in half, lengthwise. Place cut side up on a broiler pan, spread with a little butter, or spray with olive oil. Then sprinkle generously with parmesan and broil until the cheese is melted and browned a little. So quick and simple yet really tasty!